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WO/2001/052657 |
A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour.
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WO/2001/051014 |
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...
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WO/2001/050873 |
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...
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WO/2001/049133 |
The invention relates to food industry and provides for using any substance belonging to vicinal dithioglycols group and having general chemical formula (I) wherein R can denote the radicals: (--H) or (--COOH) or (--SO¿3?H), and X can d...
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WO/2001/049822 |
The invention relates to the food and medical industries, medical cosmetics, dermatology, agriculture and the mixed feed industry. According to the invention vinical dithioglycole (common formula RCH (SH) CH (SH) R?-1 ¿(1))is used as a ...
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WO/2001/047363 |
The present invention relates to a bakery product improver composition comprising a bile salt and phospholipase A.
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WO/2001/045515 |
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...
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WO/2001/045516 |
The invention concerns an additive containing a pectin combination in a proportion of 0.5 % to 6 % by weight of the strong flour used; gluten in a proportion of 0.1 % to 3.5 % and an additive for freezing in a proportion of 1 % to 6%, sa...
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WO/2001/043556 |
The invention concerns a method for making flours having high food safety level consisting in grinding previously cleaned and humidified grains, characterised in that, prior to or simultaneously with said grinding, said grains are contac...
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WO/2001/039602 |
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. ga...
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WO/2001/039612 |
Material for making biodegradable mouldings, in particular table utensils and packaging containers according to this invention consists in 95-100 % w/w of loose bran, in particular the wheat one, constituting a selected bran fraction of ...
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WO/2001/034784 |
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.
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WO/2001/032029 |
A composition comprises an edible oil or fat and one or more phytosterols and/or phytostanols, wherein the phytosterols and/or phytostanols are substantially completely dissolved therein by a method in which the phytosterols and/or phyto...
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WO/2001/032023 |
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...
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WO/2001/028353 |
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...
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WO/2001/029308 |
The disclosed provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and ...
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WO/2001/025411 |
The invention relates to a particle comprising an enzyme and a biomass, to a process for preparing a particle comprising spray drying an enzyme and biomass containing fermentation broth starting material, to obtain a solid particle compr...
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WO/2001/024643 |
This invention relates to a method for producing a particulate co-crystallized surfactant blend for use in food processing, comprising the steps of: (a) blending a first surfactant, comprising a compound selected from the group consistin...
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WO/2001/025412 |
The invention relates to an enzyme-containing granule comprising a core unit and a shell unit, wherein the core unit comprises the enzyme and is enclosed in a shell unit which is substantially enzyme-free, the ratio between the diameter ...
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WO/2001/021016 |
Light cooked cereal dough products are provided that are fortified with at least a 0.3 % calcium at least a portion of which is supplied by CaCO¿2? exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried c...
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WO/2001/021633 |
The invention relates to novel anhydrous ($g(b)) lactitol crystals, belonging to the orthorhombic P2¿1?2¿1?2¿1? crystal system and having unit cell constants a = 9.6 Å, b = 11.1 Å, c = 14.0 Å. The invention also relates to crystall...
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WO/2001/019195 |
A method is disclosed for producing a gluten substitute gum. The method comprises heating a mixture comprising a starch, an edible fat, an edible protein and a liquid for a time and under conditions sufficient to form an aerated mass. Th...
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WO/2001/019194 |
The invention concerns a food flour comprising said flour, a food product comprising said food flour, and the use of a method and technique of a person skilled in the art for preparing a food supplement for treating metabolic or endocrin...
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WO/2001/017376 |
The invention relates to a method for increasing the water-binding ability of dietary fibers in which plant constituents are disintegrated in an acidic or alkaline environment while supplying heat, and are subsequently washed with alcoho...
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WO/2001/017363 |
The present invention relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: mixing the flour and a liquid to obtain a dough, separating the dough into a fractio...
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WO/2001/017370 |
The invention provides a method of nutrition of a person suffering from a disorder of insulin metabolism, such as diabetes, or of persons otherwise wishing to control insulin metabolism. The method comprises the step of oral administrati...
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WO/2001/017373 |
The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernel...
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WO/2001/011973 |
A baked product is disclosed which is made from ingredients including: flour; sodium chloride in the proportion of between substantially 0.1 % and substantially 1.5 % of the weight of the flour; potassium chloride in the proportion of be...
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WO/2001/011974 |
The present invention provides a storage stable liquid bread improving composition comprising 30-70 wt.% of a vegetable triglyceride oil, 2.5-15 wt.% of fat and/or emulsifier, 0.05-5 wt.% of granulated enzyme particles whereby 70 % of th...
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WO/2001/010242 |
A method for processing soybean by using an enzyme. Soybeans are soaked in water and then boiled. After cooling, water and a pectinase produced by a microorganism belonging to the genus Bacillus are added to the soybeans to give a first ...
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WO/2001/010987 |
The invention relates to a method of producing cold-pressed grapeseed oil as well as foodstuffs, food supplements, food additive factors, animal feeds, animal feed additive factors, medicaments and cosmetics. The invention also relates t...
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WO/2001/006867 |
The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparati...
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WO/2001/005256 |
The invention provides a liquid food composition in the form of a suspension of particles of foodstuff in a carrier liquid, excluding sugar-in-oil suspensions and nut pastes and nut butters; the particles having a mean particle size of l...
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WO/2001/005246 |
There is provided a process for the preparation of composition comprising at least one emulsifier and at least one edible fibre, the process comprising i) providing an initial composition comprising the emulsifier in a melted form and th...
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WO/2001/004279 |
This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitute...
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WO/2001/001793 |
This invention comprises an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at least about four months. Particularly pr...
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WO/2001/000036 |
A food compound in the shape of a skewer, ready without cooking, consisting of a succession of small cubic or parallelepiped cubes (1), cut out of shapes of frozen bread, with different colours due to the presence of vegetables and/or ot...
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WO/2000/078154 |
The present invention provides a fluid emulsified shortening composition for use in yeast-raised food processing which will remain fluid at room temperature and improve the quality of yeast-raised food. The fluid emulsified shortening co...
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WO/2000/076321 |
An extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusio...
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WO/2000/074471 |
The invention relates to the use of an oil having an oleic acid content of more than 40 wt% and a stearic acid content of more than 12 wt% based on the total fatty acid content of said oil, and wherein a maximum of 10 wt% of the fatty ac...
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WO/2000/075295 |
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in d...
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WO/2000/074470 |
The invention relates to plant seeds that contain an oil having an oleic acid content of more than 40 wt% and a stearic acid content of more than 12 wt% based on the total fatty acid content of said oil, and wherein a maximum of 10 wt% o...
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WO/2000/073353 |
The present invention is directed to a process of preparing thermally inhibited starches using oligosaccharides to improve the rate of inhibition. The resulting starch/oligosaccharide blends have improved cold storage stability and may b...
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WO/2000/072953 |
The present invention relates to a method of producing organic emulsifiers and organic surfactants and to the organic emulsifiers and organic surfactants produced by said method. This production is possible by using oil or fat from organ...
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WO/2000/070956 |
A process for producing a food containing a cereal flour as the main component which comprises milling grains contained in malt together with shell to give a liquid malt cake and adding this malt cake to the food as one of side component...
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WO/2000/069285 |
A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.
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WO/2000/069282 |
The taste and physicochemical properties of N-[N-(3,3-dimethylbutyl)-L-$g(a)-aspartyl]-L-phenylalanine 1-methyl ester are modified by using hydrophobic acid additives. Such hydrophobic acid additives include benzoic acid, valeric acid, a...
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WO/2000/069271 |
Oil-in-water type emulsion compositions containing fat, water, protein and carrageenan but being free from emulsifiers. These compositions have a high emulsion stability against physical stresses (for example, heating, freezing, stirring...
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WO/2000/067592 |
Methods of producing low viscosity glucomannan compositions by mixing a viscosity lowering compound with glucomannan under conditions suitable to form a low viscosity glucomannan composition are disclosed. The ability to modulate (increa...
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WO/2000/062772 |
A method for promoting the binding of a human or animal peroxisome activator-responsive receptor to a target gene sequence and promoting the gene expression in downstream thereof which comprises administering, as peroxisome activator-res...
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